Once Upon a Tart Cafe and Bakeshop Cookbook, New York
Once Upon a Tart Cafe and Bakeshop Cookbook comes to you from the famous bakeshop and cafe in Soho, New York. Here are 225 of their easy-to-make recipes for everything from salds to soups to scones and tarts.
Format: Hardcover with dust jacket, 360 pages.
Author: Frank Mentesana and Jerome Audureau
Description: In New York City, famous for its food and restaurants, locals are reverential about the bakeshop and cafe Once Upon a Tart. For more than a decade, they have been lining up at the store mornings and afternoons, waiting patiently for their signature scones, muffins, soups, salads, sandwiches, cookies, and -- of course -- tarts. And pretty much since the day the cafe opened, patrons have been asking -- sometimes begging -- the proprietors for their sweet and savory recipes. Good news: the wait is over.
In Once Upon a Tart, the cafe's founders and co-owners, Jerome Audureau (a New Yorker via France) and Frank Mentesana (a New Yorker via New Jersey), go public with their culinary secrets ("We don't have any," says Frank. "That's our biggest secret of all") and recipes. They also tell their inspiring success story, from selling tarts wholesale out of a warehouse in Long Island City to opening their now-famous outpost in Soho.
In nine delicious chapters ranging from savory tarts to cookies, the authors instruct and advise home cooks on everything from how to make the flakiest tart crust ("keep the dough cold") to making sandwiches ("condiments are key") to how to diet ("you want half the calories, eat half the scone").
Once Upon a Tart is packed with more than 225 easy-to-prepare recipes, including all the store classics that have earned Frank and Jerome the devotion of their customers: Carainelized-Leek-and-Celery Tart, Creamy Carrot Soup with Fresh Dill, Pork Loin Sandwich with Frisee and Rosemary-Garlic Aioli, Buttermilk Scones with Dried Currants, Banana-Poppy Seed Muffins, and Strawberry-Rhubarb Tart with Crisp Topping.
Condition: Good condition.
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